Is there anything more satisfying than a perfect low carb cookie? Probably, but these keto pistachio shortbread cookies rank right up there for me! Match them up with an afternoon espresso (my other current obsession) and I. JUST. CAN’T. EVEN. Truly.

If you and I have been hanging out here awhile, you know how much I love cookies. They have built in portion control (unless you eat all of them 🙋 🙊) and because they are small you can try several different kinds at once instead of deciding on just one flavor of cake, pie, etc.

Clearly a best case scenario if you’re a dessert commitment-phobe like me.

So I thought I pretty much had all my keto cookie recipe bases covered – aaaand then I made these easy keto pistachio shortbreads and all bets were off!

It’s hard to say what shot these keto pistachio shortbread cookies right to the top of my favorites list. They have the same buttery flavor and texture as my other low carb shortbread cookie recipes – which I love, so there’s that.

I think it’s the chopped pistachios that get me though – the insides of the nut pieces stay a little soft and slightly sweet, but the exposed parts get browned and toasty, which adds a phenomenal contrast to the overall experience.

It’s hard to describe, so I guess you’ll have to try these low carb cookies for yourself and maybe you can better articulate it in the comments when you do! Eat at least a few (hundred) of these keto pistachio shortbreads first – just to be sure you really know what you’re talking about when you tell us how they were.

It’s the responsible thing to do. 😂

Oh and if for some reason you want them green – 2 drops of green food coloring should get you there just fine!

For the record, I personally prefer these keto shortbread cookies without the green coloring because I think they look much more appetizing. It won’t affect the flavor at all if you add it though, so feel free to go nuts.

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Reader Interactions

Comments

Oh my goodness, these are incredible! I ran out of almond flour so I had to halve the recipe, but they still turned out beautifully – crispy and delicious! My dough was slightly crumbly but I used brute force and determination to keep them together, although to be honest I probably should have chilled the log for longer :) I honestly wouldn’t change a thing in this recipe, the pistachio is just absolutely perfect on its own. Thank you so much for this recipe, you made my Sunday :)

I came across your pistachios shortbread recipe today and salivated. Of course, I was out of pistachios!!! But I pushed through and used pecans and some dark chocolate chips. Delicious! But I still want to make the pistachio cookie as soon as I can get to Costco.

I have a question for you, why no egg in the recipe. I added an egg because I had so much crumbling. Seemed to work.

Tried these last night. Didn’t have vanilla bud did have some vanilla bean so scraped that in with teaspoon of cream. Otherwise followed recipe exactly. Once they really cooled off, the texture was great! I cooked the second batch for 15+ minutes and pregered the result. On my next batch. I will dial back the sweetener a bit and plan to add lime zest.Great recipe, thank you!!!!!

Love your recipes! I added an egg to the recipe hoping for a softer cookie without compromising the keto factor. It was a hit! Even my kids – who “hate” nuts thought they were good! I’m new to sugar substitutes and used granulated stevia. Next time I’ll reduce sugar because they were way too sweet! Thanks!

I love these cookies and have made them several times. I’ve been craving on/chocolate lately, and would love those flavors with the texture of this cookie. Any suggestions on how I could make that work? Thinking if I add peanut butter I’d need to compensate somewhere else. Thanks in advance for any tips!

These taste almost like a biscotti! I have been trying to come up with a sub for Christmas and I think I can use Anise instead of vanilla and get pretty close. This recipe is delish just like it is though! One of my top 2 low carb cookies!

Can you freeze the sliced and unbaked dough or will that cause the dough to break down somehow? I feel like these are going to be really good and I won’t have as much control as I should. If I am able to freeze the unbaked dough slices it will mean I need to bake 1-2 at a time and that extra time investment might put the breaks on me (hopefully!) :)

I would like to try this recipe. I only have Swerve not the confectioners one. Do you think I could use in place? I have made several of your other recipes and they are always winners! Thanks for sharing!

Loved the recipe. Hard to keep myself from over eating. Question about these & other keto baked goods (scones, cookies, crackers mostly) Do they need to be refrigerated? Can they be frozen for storage? How long should one expected them to keep, either in the cupboard/cookie jar or cooler?

I never use coconut flour in shortbreads for a lot of reasons I don’t have time to post here. If you are determined to use coconut flour, then I suggest googling recipes that use it because it will already have the right amounts of everything else. Otherwise get almond flour and give these another go.

@Melissa. I am using superfine almond flour. I guess the measurement is imperfect. Two Cups is a liquid measurement that is being used for a dry ingredient. Depending on humidity, this does lead to a variance in measurement each time. Perhaps 2 cups is 8 ounces and we are using a weighted measurement. Using grams is even better!! Let me know what you think!!

Thanks for posting this!! I have made is several times now. It really helps be curb my appetite!!

After 30 minutes (sometimes longer) in the fridge, I try to cut into 16 pieces. Many times it will crumble or just fall apart. It seems to be pretty inconsistent and wondered if there were any tips. I tried to pack tightly and use a sharp knife but I keep running into the same problem.

I had the same problem. I didn’t have super fine almond flour so I used almond meal instead which I am guessing is the problem. I did also add a little more butter than stated – a mistake rather than intention. I managed to get about 10 slices that didn’t crumble. In hindsight I probably should have let it chill for a lot longer than 30 mins as it seems the part that held together was more chilled (my log was asymmetrical, it crumbled slightly when I rolled it) . I’ll have to try and source some super fine almond flour, hard to come by here in Melbourne Australia. Might have to order a batch from amazon. Smell really nice though (in the oven as I type) but crumbly and very unstable when I checked up on them. Will have to regroup and try this one again!

A favorite shortbread from my pre-keto days was a pecan and cocoa nib recipe. Having no pistachios in the house, I subbed in a 1/4 cup of chopped, toasted pecans and a 1/4 cup of cocoa nibs. Yum! Next time I think I’ll brown the butter for even more flavor. Recipes using Swerve confectioners tend to leave that cooling effect on my tongue so next time I make these I will try replacing some of the Swerve confectioners with another acceptable sweetener. Thank you for this and all your delicious recipes.

All of my shortbreads come out crispy – they don’t contain egg, which is what I feel makes a lot of low carb cookies soft, not the almond flour. You can cook them 2 minutes longer than called for and they will be really crunchy if that’s what you like!

You can try it, as long as it’s finely ground – otherwise it may be too crumbly and fall apart. An egg would help it stay together in that case but they will be a little softer, not necessarily a bad thing! Please let us know how they turn out for others who might also be allergic to almond flour – thanks!

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →